SOLE FRIED IN BATTER IN A WOK WITHOUT FLOUR, PALO CORTADO AND CRISP BACON ICE CREAM
INGREDIENTS:
Egg yolk:
Duck eggs
Palo Cortado spaghetti:
1 bottle Palo Cortado
25 g vegetable gelatine
Bacon ice cream:
1 kg smoked bacon
1,600 g milk
30 g dextrose
75 g maltodextrin
75 g Procrema stabiliser
85 g glycerine
Black garlic:
100 g black garlic
2 dl cream
Sole:
1 sole
1 dl oil
50 g powdered egg yolk
1 chilli, crushed to a powder
Salt
PREPARATION:
Egg yolk: Cook the pickled duck eggs for 7 minutes. Cool and remove the yolks. Chop and leave to dry for 48 hours. Chill for 12 hours. Crush to a fine powder.
Palo Cortado spaghetti: Reduce a bottle of Palo Cortado to 250 ml, then add 25 gr vegetable gelatine. Bring to the boil then pour into spaghetti-shaped moulds.
Bacon ice cream: Brown the bacon in a frying-pan. Add the milk and bring to the boil. Leave to stand for 10 minutes, then blend and leave to infuse for 1 hour. Strain and add the remaining ingredients, finishing with the glycerine. Pour into Pacojet containers and freeze.
Crisp bacon: Cut bacon into slices 2 mm thick. Dry between two sheets of parchment paper then crush. Mix into the ice cream before serving. Black garlic: Blend the garlic with the cream and season with salt.
Sole: Trim the sole and fillet. Pour 1 dl olive oil into a wok and heat. When hot, place the sole in the oil, skin side down, and remove after only 5 seconds. Cool the wok a little and add 1 dl olive oil, 50 gr powdered egg yolk, chilli powder and salt. Whisk while heating. Insert the sole, flesh side down, and cover with the egg yolk emulsion.
Egg yolk: Cook the pickled duck eggs for 7 minutes. Cool and remove the yolks. Chop and leave to dry for 48 hours. Chill for 12 hours. Crush to a fine powder.
Palo Cortado spaghetti: Reduce a bottle of Palo Cortado to 250 ml, then add 25 gr vegetable gelatine. Bring to the boil then pour into spaghetti-shaped moulds.
Bacon ice cream: Brown the bacon in a frying-pan. Add the milk and bring to the boil. Leave to stand for 10 minutes, then blend and leave to infuse for 1 hour. Strain and add the remaining ingredients, finishing with the glycerine. Pour into Pacojet containers and freeze.
Crisp bacon: Cut bacon into slices 2 mm thick. Dry between two sheets of parchment paper then crush. Mix into the ice cream before serving. Black garlic: Blend the garlic with the cream and season with salt.
Sole: Trim the sole and fillet. Pour 1 dl olive oil into a wok and heat. When hot, place the sole in the oil, skin side down, and remove after only 5 seconds. Cool the wok a little and add 1 dl olive oil, 50 gr powdered egg yolk, chilli powder and salt. Whisk while heating. Insert the sole, flesh side down, and cover with the egg yolk emulsion.
TO SERVE:
To the top left of the serving dish place 3 drops of black garlic with a little grated mandarin peel. On the opposite side diagonally place the sole fillet, the Palo Cortado spaghetti and the crisp bacon ice cream in that order.